These apple chips are so easy to make that they don’t really need a recipe. But I’ll make your life easy and post one any way. I’ve seen some recipes around that use sugar, but I don’t see the need. The baking, which dehydrates the fruit, intensifies the apple’s sweetness and flavour all on its own.
Play around with different thicknesses for your slices to see what you’re happy with. The thinner they are, the quicker they’ll dry out. I made wafer thin ones and 3mm (1/8″) ones and prefer the thicker 3mm ones. I use my v-slicer for this, because I know I can’t cut evenly. I like horizontal slices because you get the star shape from the seeds, but it doesn’t matter which way you slice it.
These are handy to keep in the pantry for when Roman needs a snack and he’s still young enough that calling them ‘chips’ makes him think he’s getting a treat. Even if he eats all of them, it’s only one apple.
I’m sure this would work for potato slices too!
Oven Baked Apple Chips
1 cup water
1 tbsp lemon juice
Preheat oven to 100°C (200°F). Line 2 baking trays with silicon baking mats or baking paper.
Wash the apples under hot water and scrub with your hands. Dry with a tea towel to get off any wax. Put the lemon juice into a bowl with a cup of water. Thinly slice the apple, dropping the slices into the water as you go. The lemon water (acidulated water to all the chefs out there) will stop the apple slices going brown. You can leave this step out if you don’t have a lemon, but your slices might not look as appetizing.
Take the apple slices out of the water one at a time, running them over the edge of the bowl to get off any excess water. Place them on the baking trays in a single layer.
Bake for about 1 hour or until dried out. My thicker slices needed 1.5 hours. Take the trays out of the oven and peel the slices off to make sure they don’t stick. You can put them straight back on the tray to cool. Once totally cool, store in an airtight container in the pantry.